PORK IN SAUCE AND OYSTER MUSHROOMS

HERE IS A TASTY AND EASY RECIPE TO MAKE.

Main course

Number of servings

30 min.

Preparation time

25 min.

Cooking time

ingredients

4 beautiful organic pork chops

Organic veal stock (commercially purchased)

125 g of dried oyster mushrooms

12.5 cl of red wine

30 g butter

15 cl double cream

15 g flour

1 clove garlic

1 shallot

Parsley

Oil

Sea salt and freshly ground pepper

To go with my dish

Choose a Saint-Émilion wine

preparation

Prepare 50 cl veal stock and reduce it by half in a saucepan. Let cool.
Rehydrate the oyster mushrooms in a bowl of warm water for 15 minutes. Drain and cut into pieces.
In another pan, melt 15 g of butter over medium heat. Add the flour and let it cook for a minute, stirring constantly.
Pour the veal stock into the preparation. Whisk vigorously until mixed and simmer for 5 minutes. Keep it aside.
In a clean saucepan, sweat the finely chopped shallot in butter. Add the mushrooms and crushed garlic and cook for a few minutes.
Pour in the red wine and reduce by half. Add the veal stock mixture. Add the cream and season.
Meanwhile, place the pork chops in a hot pan with a little oil. Add salt and pepper.
Colour the pork chops on each side for 5 minutes and cook on medium heat for about ten minutes.
Arrange on plates and pour sauce of meat. Serve with glazed carrots and a potato puree.

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